in

Southern candied sweet potatoes

Southern Candied Sweet Potatoes are a wonderful fall side dish. Thick sweet potato slices are covered in a butter and sugar mixture and baked until soft. They are wonderfully sweet and flavored with a little cinnamon, ginger, nutmeg, and vanilla. They are a welcome addition to a holiday meal or a Sunday supper.

Only a few ingredients are needed to make this southern staple and I love to make them in the fall when sweet potatoes are in season and inexpensive.

To make Southern Candied Sweet Potatoes, peel and slice 4 to 5 medium to large sweet potatoes. Go ahead and use as many as you can fit in a 9×13-inch baking dish. Leftovers reheat well. You can even eat them for dessert with a scoop of vanilla ice cream.

Sprinkle some salt on the sweet potato slices and pour a mixture of melted butter, white sugar, brown sugar, and the spices over them. Cover with foil and bake for 30 minutes.

Remove the pan from the oven. Spoon the butter sauce all over the tops of the sweet potatoes and pop them back in the oven uncovered for another 30 minutes.

At this point they will be soft and the butter will have begun to caramelize around the edges of the sweet potatoes. They are so sweet and delicious. I especially love how well these sweet potatoes

pair .

Ingredients:
 
6 sweet potatoes, peeled and sliced
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 pinch salt
1/2 cup butter
6 sweet potatoes, peeled and sliced
1 tablespoon vanilla extract
How to make it :
In a small bowl, mix the sugar, cinnamon, nutmeg, and salt together.
Melt butter in a large skillet over medium heat; add sweet potatoes, and stir to coat.
Sprinkle sugar mixture over the sweet potatoes, and stir.
Cover skillet, and reduce heat to low.
Cook, stirring occasionally, for 1 hour, or until the sauce is dark and the potatoes are candied.
They should be tender, but a little hard around the edges.
Stir in vanilla, and serve.

Home fried fish and fries with corn hushpuppies

The Best Crack Cake